Name: Gazpacho (Chilled Veggie Soup) with Lemon-Parsley Shrimp Salad Toasts
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ tbsp capers; 355 ml chicken or vegetable broth; 1 ½ English cucumbers; 3 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; 1.02 kg raw peeled shrimp, fresh or frozen; 6 tomatoes; 15 slices whole grain bread; 1 ½ yellow bell peppers; black pepper; crushed red pepper; extra virgin olive oil; mayonnaise; onion powder; red wine vinegar; salt

Gazpacho (Chilled Veggie Soup) with Lemon-Parsley Shrimp Salad ToastsGazpacho (Chilled Veggie Soup) with Lemon-Parsley Shrimp Salad Toasts — a 35-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ tbsp capers

355 ml chicken or vegetable broth

1 ½ English cucumbers

3 cloves garlic

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

1.02 kg raw peeled shrimp, fresh or frozen

6 tomatoes

15 slices whole grain bread

1 ½ yellow bell peppers

black pepper

crushed red pepper

extra virgin olive oil

mayonnaise

onion powder

red wine vinegar

salt

Instructions

Wash and dry the fresh produce.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry. Set aside.

Medium dice bread and transfer to a large bowl.

Peel, trim, and large dice cucumbers; add to the bowl with the bread.

Trim, seed, and large dice bell peppers. Large dice tomatoes; add both to the bowl.

Peel and roughly chop garlic; add to the bowl along with broth, oil, vinegar, and spices; stir to combine the soup mixture.

Working in batches, transfer the soup mixture to a blender; blend on high until semi-smooth. Once blended, transfer gazpacho to a container with a lid and refrigerate until ready to serve. (Reserve bowl for later use.)

Preheat oven to broil on high and position rack about 6-inches from the top. Line two baking sheet pans with aluminum foil.

Divide shrimp between the baking sheets, drizzle with oil, and season with salt and pepper. Working in batches, place each baking sheet in the oven and broil, flipping once, until shrimp are opaque and cooked through, 3-4 minutes. Remove from oven.

While the shrimp are cooking, mince capers. Place in the reserved bowl along with mayo and crushed red pepper.

Juice lemons into the bowl with the capers and stir to combine.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl (reserving a small handful for serving).

Carefully remove cooked shrimp from the baking sheets by lifting the corners of the foil and transferring each foil sheet to a flat surface. Divide additional bread slices between the baking sheets; working in batches, place in the oven, and broil until toasted, 1-2 minutes. Remove from oven.

Meanwhile, roughly chop the cooked shrimp; add to the bowl with the lemon-mayo mixture and stir to combine. Divide shrimp salad between toast slices and spread out in an even layer.

Divide gazpacho between bowls; drizzle with additional oil and sprinkle with reserved parsley. Serve with shrimp salad toasts on the side and enjoy!

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